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| Chicken Parmesan |
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Preheat oven to 350 degrees
Gather 3 shallow bowls, whisk or fork, rolling pin or meat mallet, large skillet, large baggie, 9x13
baking dish, aluminum foil
6 skinless, boneless chicken breast halves
Large plastic baggie (Ziplock type)
1 cup or more grated parmesan cheese
1 tsp salt
2 -3 eggs (start with 2)
2 tbl olive or grapeseed oil
¼ cup fresh parsley
1 cup plain dried bread crumbs
2 tsp dried oregano
¾ all purpose flour
2 tbl butter
6 oz mozzarella cheese, shredded (1-1/2 cup)
Olive or grapeseed oil
1 large sliced onion
Spaghetti
Your favorite red spaghetti sauce
Place chicken breasts in baggie (don’t zip closed), then pound with rolling pin or meat mallet
until each breast is about ¼” thickness. You can also use plastic wrap. Use side of meat
mallet, not sharp edges.
In one bowl, combine and mix ¾ Parmesan cheese, bread crumbs, oregano, and salt. In other
bowls, place flour in one and eggs in another. Whisk or beat eggs with fork until fluffy.
Coat each chicken piece with flour then dip into eggs. Coat with parmesan mixture.
Heat olive oil in large skillet. Sauté onion in skillet, remove. Add chicken (in batches). Cook,
turning once, until golden brown (2-3 minutes per side).
Transfer each chicken breast to ungreased baking dish (9x13), overlapping each piece. Add
onion over tops of chicken. Pour two cups (give or take) sauce over chicken. Cover dish with
foil and bake for 20 minutes.
After 20 minutes, remove dish from oven, carefully lift foil and sprinkle mozzarella and remaining
Parmesan over top. Recover and bake another 15-20 minutes until bubbly.
Cook the pasta. Place pasta on dish, top with chicken/sauce. Serve with salad and French
bread.
Gather 3 shallow bowls, whisk or fork, rolling pin or meat mallet, large skillet, large baggie, 9x13
baking dish, aluminum foil
6 skinless, boneless chicken breast halves
Large plastic baggie (Ziplock type)
1 cup or more grated parmesan cheese
1 tsp salt
2 -3 eggs (start with 2)
2 tbl olive or grapeseed oil
¼ cup fresh parsley
1 cup plain dried bread crumbs
2 tsp dried oregano
¾ all purpose flour
2 tbl butter
6 oz mozzarella cheese, shredded (1-1/2 cup)
Olive or grapeseed oil
1 large sliced onion
Spaghetti
Your favorite red spaghetti sauce
Place chicken breasts in baggie (don’t zip closed), then pound with rolling pin or meat mallet
until each breast is about ¼” thickness. You can also use plastic wrap. Use side of meat
mallet, not sharp edges.
In one bowl, combine and mix ¾ Parmesan cheese, bread crumbs, oregano, and salt. In other
bowls, place flour in one and eggs in another. Whisk or beat eggs with fork until fluffy.
Coat each chicken piece with flour then dip into eggs. Coat with parmesan mixture.
Heat olive oil in large skillet. Sauté onion in skillet, remove. Add chicken (in batches). Cook,
turning once, until golden brown (2-3 minutes per side).
Transfer each chicken breast to ungreased baking dish (9x13), overlapping each piece. Add
onion over tops of chicken. Pour two cups (give or take) sauce over chicken. Cover dish with
foil and bake for 20 minutes.
After 20 minutes, remove dish from oven, carefully lift foil and sprinkle mozzarella and remaining
Parmesan over top. Recover and bake another 15-20 minutes until bubbly.
Cook the pasta. Place pasta on dish, top with chicken/sauce. Serve with salad and French
bread.